Greater China Club’s sultry modern European Food and Wine Bar, Cadenza, invites epicureans to savour a sensory extravagance courtesy of seasoned Chef Kawabata Masahito from Tokyo and Okinawa, Japan. From 26 February to 7 March 2018, Chef Masahito will be presenting his unique and delectable contemporary French cuisine to Hong Kong’s sophisticated diners.

During the promotional period, Chef Masahito will be bringing his delicate culinary creations and skills from his impressive twenty-five years in the culinary world. Incorporating his stellar and signature French touch honed in Michelin Two-starred kitchens of “Saint-Honore” and “Barbacan”, and Michelin One-starred restaurants “La Caunette”, “Faucet”, and Master Chef Hubert Keller’s celebrated “Fleur de Lys”, Chef Masahito’s culinary creations showcase delicate yet complicated technique of French fine dining, married with flavours of Okinawa.

“We are excited to collaborate with Chef Masahito,” shares Founder and CEO, Mr Eric Ting. “His impressive culinary career in Michelin-starred kitchens all over the world and his exemplary experience in Japan will bring something unique and wonderful to discerning palettes of our guests. His visit extends Greater China Club’s tradition of bringing the best dining experiences from around the globe to Hong Kong.”

Chef Masahito creations may be sampled as a 3-course set lunch featuring an appetiser, a main course, and a dessert (HK$328) or as an indulgent 4-course tasting menu featuring two appetisers with one main course and a dessert (HK$418), bringing forth innovative French creations with a dash of Japanese influence. Exemplifying the “Power Lunch”, diners can enjoy a wide range of avant-garde appetisers to tantalise the taste bud, highlighting Pan-fried scallops, Cauliflower in Veloute Sauce and Fresh Slices with Parma Ham, Fresh Raw Oyster & Fruit Macedonia with Vinegar Sauce,Lobster and Fresh Vegetables Terrine with Vanilla Sauce, and Deep Fried Sea Bass with Vietnamese Salad.

Main courses showcases the earthy notes of land and the refreshing taste of ocean; diners can opt for one of the traditional and celebrated dishes including Bouillabaisse (Seafood Pot), a “comfort” dish which bursts with fresh flavours and exquisite ingredients courtesy of the sea and the French staple of Duck Confit with Ragout of White Beans and Herbs. Iberico Pork Rib served with Chef’s special Mustard Sauce and Baked Hirame (Flouder Fish) with Salsa Sauce round out the main course menu, adding a variety of textures and flavours.

Lunch ends with a unique take on continental European desserts, ranging from Panna Cotta with Pineapple and Orange Soup, English Style Banana Pie, Goat Cheese and Plum Sale Cake.

Dinner guests are invited to take flight with a culinary sensory journey that consists of six courses (HK$750). Chef Masahito invites guests to choose two of six stylistic appetisers that demonstrate the beautiful blend between French cuisine and Japanese tastes, featuring Fresh Oyster Chaud-froid, Sea-water Gelee, Aosa Seaweed with Caviar, Crème Cauliflower, Uni (Sea-Urchin), Scallop, with Konpu Gelee, Deep Fried Veal, Mashed Potato, Baby-leaves with Walnut Salad, Shabu Shabu Pork Slice with Couscous Salad, Fried Shrimp in Chimichuri Sauce and Home-made Country Style Pate served with Garden Salad.

Two soups offer a savoury interlude to the meal. Enjoy a taste of France with the classic Gratinated Onion Soup or step into the exotic world with Mulukhiya Soup.

Enticing appetisers and soups are followed by exceptionalmiddle courses that continue to play with the best of French techniques and Japanese delights. Seafood aficionados can consider Chef Masahito’s Flounder and Sea Urchin with Duglere Sauce, Pan-fried Lobster in Tom Yam Goong Soup or Pan-fried Sea Bass with Rosemary White Wine Sauce and Veggie.

Meat-loverswill then be satisfied by the main course Chicken Breast Demi-deuil with black truffle, Roast Lamb in Herb Piccata orTenderloin Steak in Rossini Style.

Seal the culinary journey with a sweet kiss to remember by indulging in one or more of Chef Masahito’s tempting creations. Diners can enjoy the fruit-inspired Passionfruit Pudding with Coconut cream, Ice-cream, Fruit Brochette, a sweet and tart Grapefruit and Meringue Tart, the seasonal favourite Chestnut Chantilly Tiramisu, or a beautiful mix of savoury and sweet Goat Cheese and Plum Sale Cake.

Greater China Club is located on Unit A, 10/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong. It opens from Monday to Thursday, Sunday and Public Holidays,12:00 noon to 12:00 midnight and Friday and Saturday, 12:00 noon to 1:00 am.

Greater China Club offers Corporate and Individual memberships entitling members to exclusive offers at the Club’s dining outlets, waived service charges and exclusive benefits. Priced HK$18,888 for corporate membership with 3 nominees and exclusive benefits, including 10% discount on food consumption at Umai and Rustico, 3 bottles of Champagne (HK$1,080 each), HK$15,000 cash vouchers which can be used at all restaurants under Bird Kingdom Group; and HK$6,888 for individual members with exclusive benefits, including 10% discount on food consumption at Umai and Rustico, 1 bottle of Champagne (HK$1,080), HK$5,500 cash voucher can be used at all restaurants under Bird Kingdom Group, while monthly membership fees (which can be used for spending in the Club) are HK$600 and HK$300, respectively.

Members enjoy special benefits, but the Club is also open to guests and tourists at D2 Place, a revitalised industrial building now buzzing with eclectic bars and restaurants, named after its MTR exit at Lai Chi Kok.